LittleSparkle has added a photo to the pool:
Recipe:
**Put the moulds in the freezer at least 2 hours before the cooking (e.g. easily to take out the pudding).
a) 100g Rock sugar or granulated sugar, 2 Tbsp Sweeten Osmanthus fragrans/sweet olive,
2 Tbsp Lycium Chinese.
b) 30g Gelatine powder, 120g icing water; stirring together
c) 600g boiling water; put the dozen pcs Chrysanthemum into the hot water stemming for 20 mins; firstly take away the Chrysanthemum, put all the above a) to boil until the sugar
dissolved, staying on the heat; 2ndly put the below b) and stir well together.
d) Pull the mixture into the cold mould and put in the refrigerator, (at 10 mins time just stir once to avoid the flowers stay at the bottom) for at least 4 hours then pull out the mould and serve.
Enjoy :)
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